The aim of the research was to evaluate rheological characteristics of dry cured ham of some Italian autochthonous genetic types of pig. In 108 dry cured hams obtained from Calabrese, Casertana, Cinta Senese and Nero Siciliano rheological traits were determined on Biceps femoris, Semimembranosus and Semitendinosus muscle using a Texturometer. Curing process was performed in Parma (64 hams) and in Morcone (Benevento) (44 hams). Data was analysed using time as covariate and AGT, sex, curing plant, muscle as fixed factors .
Rheological characteristics of dry cured ham of four italian autochthonous genetic types of pig / Barone, C. M. A.; Castellano, N.; Colatruglio, Pasquale; Zullo, Antonio; Matassino, D.. - STAMPA. - Serie A (76):(2007), pp. 197-200. (Intervento presentato al convegno 5th International Symposium on The Mediterranean pig tenutosi a Tarbes, France nel 16-19 november).
Rheological characteristics of dry cured ham of four italian autochthonous genetic types of pig
C. M. A. BARONE;COLATRUGLIO, PASQUALE;ZULLO, ANTONIO;
2007
Abstract
The aim of the research was to evaluate rheological characteristics of dry cured ham of some Italian autochthonous genetic types of pig. In 108 dry cured hams obtained from Calabrese, Casertana, Cinta Senese and Nero Siciliano rheological traits were determined on Biceps femoris, Semimembranosus and Semitendinosus muscle using a Texturometer. Curing process was performed in Parma (64 hams) and in Morcone (Benevento) (44 hams). Data was analysed using time as covariate and AGT, sex, curing plant, muscle as fixed factors .I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
